- 5MINS
- 2MINS
- Serves 4
- 157KCAL
You can have our gooey-in-the-middle Microwave Lemon Lava Cakes ready at a moment's notice. With a light, zesty sponge and tangy lemon curd centre, it's impossible to say no. Grab a spoon and tuck in!
Also in these categories:
Easy Peasy 
- Gluten Free With gluten-free flour
- Vegetarian
- Freezable
3
NutritionPer Serving
- Calories157
- Carbs24g
- Protein4.8g
- Fat7.1g
- Saturates1.8g
- Sugars8g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Taking inspiration from our irresistible Chocolate and Biscoff Lava Cakes, we’ve created a zesty version of our favourite gooey-in-the-middle sweet treat! The best part about tucking into these heavenly little puds is their satisfying citrus centre – so soft and delicious!
Ready in under 10 minutes (prep included!) with hardly any washing up for after, they’re ideal when you’re in the mood for a sweet yet tangy treat in a hurry. Delightfully tart with an oozy lemon curd centre, our melty lemon puds are the perfect way to finish off dinner time!
Add a glug of our slimming-friendly Custard or a swirl of reduced-fat aerosol cream for an extra-special dessert treat (they’ll complement the rich, lemony flavours so well!).
You can also make these delightful desserts in the oven. Find the oven method here.
What diets are these Microwave Lemon Lava Cakes suitable for?
This Microwave Lemon Lava Cakes recipe is suitable for vegetarian diets.
It can be made gluten free as long as you swap out the following ingredients for gluten-free versions;
- Self-raising flour
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Microwave Lemon Lava Cakes?
All of the ingredients needed to make these Microwave Lemon Lava Cakes should be easy to find in your usual supermarket. There are a couple of bits of equipment that will make this recipe easier:
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You will need some 125ml ramekin dishes to make this recipe.
An electric whisk is handy but not essential!
How many calories are in these Microwave Lemon Lava Cakes?
There are 157 calories per portion in these Microwave Lemon Lava Cakes, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Microwave Lemon Lava Cakes is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Grease 4 ramekin dishes (125ml) with a little extra reduced-fat spread.
Step 2
Place the self-raising flour, spread, sweetener, eggs, lemon flavouring and lemon juice into a mixing bowl. Beat together for 1-2 minutes, using an electric whisk or wooden spoon until smooth and creamy.
Step 3
Divide the mixture between the ramekin dishes. Drop a teaspoonful of lemon curd into the centre of each.
Step 4
Place all 4 ramekins into the microwave. Cover loosely with cling film and cook on high for 1½-2 minutes. Check on the cakes after about a minute and continue cooking if needed. The cakes will be ready when they’re risen and spongy but still runny in the centre. Leave to stand for 5 minutes, then remove the cling film.
Step 5
Sprinkle with the lemon zest and a little icing sugar if you like. Serve alone, or with a swirl of reduced-fat aerosol cream or a little custard.
What could I serve with these Microwave Lemon Lava Cakes?
These Microwave Lemon Lava Cakes are the perfect end to any meal. Enjoy them after a slimming-friendly dinner, including any of the following dishes:
Easy Peasy Easy Peasy Herby Lemon Chicken Salad
Potato Salad
Custard
How do you know when Microwave Lemon Lava Cakes are cooked?
You’ll need to cook these Microwave Lemon Lava Cakes for between 1 and 2 minutes until the cakes have risen but are still gooey in the middle. Take care not to overcook them and remove them from the microwave while the centres are still oozy. Allow them to stand for 5 minutes before serving.
How long can you keep Microwave Lemon Lava Cakes in the fridge?
You can keep these Microwave Lemon Lava Cakes in the fridge for up to 2 days. Store them covered, in an airtight container and reheat following the instructions below before serving.
Can I freeze Microwave Lemon Lava Cakes?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Microwave Lemon Lava Cakes?
From chilled: Place in a microwave-safe container with a loosely fitting lid and heat until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled.
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Microwave Lemon Lava Cakes
You can have our Microwave Lemon Lava Cakes ready at a moment's notice. Grab a spoon and tuck into their tangy lemon curd centre!
- Gluten Free
- Vegetarian
- Freezable
- Prep Time
5 MINS
- Cook Time
2 MINS
- KCals 157
- Carbs 24G
- Serving
4 4
- Up
- Down
- Metric/Cups
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Ingredients
- 45 g self-raising flour
- 45 g reduced-fat spread
- 25 g white granulated sweetener
- 2 medium eggs
- ½ lemon juiced and zested
- 1 tsp lemon flavouring
- 4 tsp lemon curd
- a little extra reduced-fat spread for greasing
- ¼ tsp icing sugar for dusting (optional)
Metric - US Customary
Medium mixing bowl
electric whisk
125ml ramekin dishes
We use a fan assisted oven for all of our recipes. Check outour oven temperature conversion guide.
Please do not screenshot this. Recipes are updated often
Instructions
- Grease 4 ramekin dishes (125ml) with a little extra reduced-fat spread.
- Place the self-raising flour, spread, sweetener, eggs, lemon flavouring and lemon juice into a mixing bowl. Beat together for 1-2 minutes, using an electric whisk or wooden spoon until smooth and creamy.
- Divide the mixture between the ramekin dishes. Drop a teaspoonful of lemon curd into the centre of each.
- Place all 4 ramekins into the microwave. Cover loosely with cling film and cook on high for 1½-2 minutes. Check on the cakes after about a minute and continue cooking if needed. The cakes will be ready when they're risen and spongy but still runny in the centre. Leave to stand for 5 minutes, then remove the cling film.
- Sprinkle with the lemon zest and a little icing sugar if you like. Serve alone, or with a swirl of reduced-fat aerosol cream or a little custard.
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